Fresh Raspberry Souffle Recipe - Hotel La Reserve, France
This Fresh Raspberry Souffle recipe is a variation on a dish from the 1965 classic cookbook Treasury of Great Recipes by Mary and Vincent Price. It is from the Hotel Reserve in France. The recipe says no frozen berries allowed.
2 cups milk
8 egg yolks
8 egg whites
5/6 cup sugar
4 tablespoons of flour
1 tablespoon of butter
4 tablespoons of framboise brandy
2-1/2 cups fresh raspberries
Heat 2 cups milk in saucepan.
Combine the egg yolks and 1/2 cup sugar in a separate saucepan
Stir in 4 tablespoons flour
Add your heated milk and cook, stirring rapidly until you have a thick cream. Remove and top with 1 tablespoon butter. Let cool.
Stir 3 tablespoons framboise into the cream mixture
Preheat oven to 400 degrees F
Beat egg whites and a pinch of salt until stiff.
Fold in 1 cup fresh raspberries.
Next add the cream and fold until cream and egg whites are lightly mixed.
Pour your mixture into a buttered 8-cup souffle mold and bake for 40 minutes at 375 degrees F.
Cook remaining raspberries with 1/3 cup sugar for about 10 minutes.
Blend in a blender and strain.
Stir 1 tablespoon framboise into the mix.
Serve hot with the raspberry sauce.